Post by chief_cook2 on Sept 27, 2004 14:58:39 GMT -6
Ingredients
8 dried tomato halves
1 small sweet onion, such as Vidalia, cut crosswise into 1/2-inch-thick
slices
2 tablespoons purchased basil-flavoured olive oil or olive oil
4 1/2-inch-thick slices sourdough bread
1 4-1/2-inch wheel Brie cheese, chilled (8 ounces)
2 tablespoons sliced almonds
Fresh basil sprigs (optional)
Directions:
1. Place dried tomatoes in a small bowl. Cover with boiling water. Soak
for 30 minutes. Brush onion with some of the olive oil. Place onion
slices on a grill rack directly over medium-hot coals for 12 to 16
minutes or until both sides are slightly charred, turning once. Set
aside.
2. Using a serrated knife, thinly slice the chilled Brie. Drain and
rinse tomatoes. Brush one side of each slice of bread with remaining
oil, placing bread slices oiled sides down on waxed paper.
3. Arrange half of cheese slices on two of the bread slices (oiled sides
down). Top cheese with onion, tomatoes, and almonds. Top with remaining
cheese and bread slices (oiled sides up). Press gently to keep
ingredients from spilling out during grilling.
4. Carefully place sandwiches on the grill rack directly over medium-hot
coals. Grill for 2 to 3 minutes per side or until the cheese is just
melted and the bread is toasted.
5. To serve, cut each large sandwich in half. Garnish cut sandwich
halves with fresh basil sprigs, if desired. Serve immediately. Makes 2
large sandwiches (4 servings).
Nutritional facts per serving
calories: 364 , total fat: 26g , saturated fat: 11g , cholesterol: 56mg
, sodium: 650mg , carbohydrate: 19g , fiber: 1g , protein: 16g , vitamin
A: 12% , vitamin C: 5% , calcium: 12% , iron: 7%